Here’s another good old Louisiana dish we transported north for our menu. We thought its distinctive spicy, earthy taste was just what our customers were cravin’. Our gumbo is thick like a good hearty stew, and although we’ve personalized it, we’ve still kept it related to all other gumbos by thickening it with Brown Roux (page 139). The flour toasted in oil makes a dusky mix that binds all the veggies, meats, and seasonings into a veritable swamp of broodin’ flavors.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.